Hey there, it’s Anne Carter from beyondhebayoublog, and I’m thrilled to share a simple and delicious chia pudding recipe with you today. I’ve come to appreciate the joy of crafting meals that not only taste good but also make you feel good. This chia pudding has become a staple in my kitchen � it’s easy, wholesome, and oh-so-satisfying.
It’s a breakfast or snack that fits seamlessly into any busy schedule. As someone who has hustled in the restaurant scene, I know the value of a quick, nutritious dish that doesn’t compromise on flavor. Join me on this journey to a tasty, fuss-free treat that’s bound to become a favorite in your home too. Let’s dive into the simplicity and goodness of my go-to chia pudding � because good food doesn’t have to be complicated! you can try Moon Cake or Keto Carrot Cake.
Why You Will Love This Recipe?
- Mind the Portion: It’s easy to get carried away making your chia pudding look Insta-ready. Guilty as charged! But here’s the deal � keep it real with 1/2 cup of milk and 2 tablespoons of chia seeds. That way, you enjoy it without going overboard.
- Make it Your Way: Some like it thick, some prefer it thin. No biggie! Adjust the ratios to your liking. If you’re into a thinner vibe, just toss in a bit more milk.
- Top It Off Creatively: Now, let’s jazz it up! Sprinkle a bit of cinnamon, or try cardamom if you’re feeling those chai vibes. Craving chocolate? Throw in some cacao powder. And don’t stop there � toss in seasonal fruits, play with purees, and don’t forget the crunch of nuts and seeds. The possibilities are endless!
Overview: How To Make Chia Pudding?
Get ready for a delightful, creamy chia seed pudding that’s like a burst of creamsicle goodness! This gluten-free treat is not just healthy but also versatile � enjoy it as a snack, dessert, or breakfast pick-me-up. This recipe caters to one serving, but you can easily multiply it for sharing or follow the notes for a batch of four servings.
To start, grab a small jar or bowl � perfect for creating your pudding masterpiece. Mix up 1 cup of your favorite homemade cashew milk, almond milk, or light coconut milk with � teaspoon of orange zest (go organic if possible) and a dash of vanilla extract. If you’re craving an extra hint of vanilla, add another ? teaspoon, but remember, a little goes a long way. Whisk in 3 tablespoons of chia seeds, then let the mix chill for about 15 minutes. Give it a whisk again to smooth out any clumps, cover it up, and pop it in the fridge for a minimum of 2 hours (or let it hang out overnight) until it transforms into a delightful pudding consistency.
Before serving, a quick stir ensures a clump-free experience. Top it off with a drizzle of honey or maple syrup, and feel free to get creative with sliced bananas, berries, shredded coconut, or toasted nuts. This pudding is a keeper � it stays fresh in the fridge, covered, for up to 5 days. Enjoy the creamy goodness hassle-free!
Easy-Peasy Chia Pudding Recipe
Equipment
- Measuring Cups
- Mixing Bowl
- Whisk
- Refrigerator
Ingredients
- 1 cup homemade cashew milk, almond milk or light coconut milk
- � teaspoon orange zest, preferably from an organic orange
- ? teaspoon vanilla extract, more to taste
- 3 tablespoons chia seeds
Instructions
- Grab a small jar or bowl. Pour in the milk, add orange zest, and a dash of vanilla extract. Give it a taste test.
- If you want more vanilla kick, toss in another ? teaspoon. But careful, measure it out � no vanilla overboard adventures!
- Sprinkle those chia seeds into the mix. Grab a whisk and do some magic stirring. Let it chill for about 15 minutes. Come back, stir it up again to make sure no clumps crash the party.
- Cover that bowl and pop it into the fridge. Let it chill for at least 2 hours, or go big and wait overnight. You want those chia seeds to soak up the liquid vibes and turn all pudding-like.
- Just before showtime, give it one more stir. No clumps allowed! Now, serve it up with a sweet drizzle of honey or maple syrup. Get fancy with extra toppings if you�re feeling it.
- Keep the leftover goodness in the fridge, covered up, for around 5 days. It�s your delicious secret waiting for you.
Notes
Nutrition
Possible Variation!
- Fruity Fiesta: Throw in your favorite fruits. Berries, banana slices, or maybe some juicy mango � go wild!
- Cocoa Craze: Feeling like a chocoholic? Add cocoa powder or a drizzle of chocolate sauce. It’s a game-changer.
- Spice It Up: Cinnamon, nutmeg, or even a dash of chai spices. Your taste buds will thank you.
- Nuts and Seeds Galore: Get that crunch! Toss in some almonds, chia seeds, or sunflower seeds for extra oomph.
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Frequently Asked Questions (FAQs)
Q: How long should I let the chia pudding rest before serving?
A: Give it a minimum of 2 hours in the refrigerator for the chia seeds to absorb enough moisture and achieve a pudding-like consistency. Overnight is even better for a hassle-free morning treat.
Q: Can I double or triple the recipe to make more servings?
A: Absolutely! The recipe is easily scalable. Feel free to double, triple, or adjust the quantities as needed to cater to multiple servings.
Q: Is the recipe suitable for those with gluten allergies?
A: Yes, it is! This chia pudding recipe is gluten-free, making it a great option for individuals with gluten sensitivities or allergies.